Active GRAphene based FOOD packaging systems for a modern society

CAPITOLO II The current chapter has emphasized and focused on the cheese preservation because our first food model of the project (Grafood) was ricotta cheese, therefore, to understand better the interplays between packaging and cheese matrix. As the appealing flavor, nutritious profile, wide diversity characteristics, dairy products – in particular cheese - are consumed worldwide. The microbial profile that originates from milk or from environment play crucial roles in flavor development as well as safety issues. Cheese products with raw milk sources, mild pH value, high moisture, are highly susceptible to the spoilage or pathogenic microorganisms, which not only causing economic loss but posing health risks to consumers. Currently, the raised awareness of consumers on healthy diet and health concerns on foods additives are transforming the use of synthetic ones to natural derived preservatives. Under such conditions, the objectives of the present chapter are to highlight the natural antimicrobials from plants in cheese preservation during recent years and to provide some views for future studies on cheese preservation. In this context, plant antimicrobials (essential oils and plant extracts) and the major actions on cheese are being discussed. Moreover, to enhance their efficiency on food during storage, the packaging systems and the combined hurdle techniques involved are also summarized here. In addition, their major efficiency and potential impacts on cheese are also considered. As the importance of microorganisms on cheese quality and human health, the chapter mainly focuses on the preservatives with potent antimicrobial properties. Furthermore, the limitations and future perspectives are also being discussed. 37 Under such circumstances, the chapter aims to address and highlight the following points: 1) the main preservation potentials of plant-derived preservatives; 2) the packaging and hurdle techniques; 3) the interactions between antimicrobials and cheese matrices; 4) the limitations and future perspectives. The studies and research papers published in the last decade were selected and referred.